Ioannis Grammenos, Meatologist and Executive Chef at Heliot Steak House shares his summery recipe for pan-fried salmon with sweet potato puree and a silky champagne sauce
Ingredients
For the fish:
• 4 x 180g salmon fillet
• Greek extra virgin Olive oil
• Salt & pepper
• 150g raw kale
• Sunflower oil
For the puree:
• 500g white potatoes
• 500g sweet potatoes
• 80g butter
• 2 sprigs of thyme
• 3-4 tbsp of oat milk
• Salt
For the Champagne sauce:
• 1 shallot finely chopped
• 50ml olive oil
• 400g white wine
• 400g champagne Jacquard
• 200g double cream
• Pinch of saffron
• Salt
Method
For the puree:
1 Preheat the oven on 180c, pierce the sweet potatoes all over with a fork, place on a baking tray and cook them for 50 minutes or until soft. The sweet potatoes will produce a delicious, caramelised flavour.
2 In a small pot, add the white peeled potatoes and thyme, and boil until soft and flaking.
3 In a food processor puree the white and sweet potatoes with butter, milk and salt and blend until smooth.
For the Champagne sauce:
1 In a sauce pot over a medium heat add the olive oil and the shallots and sweat them off until golden brown. Add the white wine and wait until the alcohol evaporates.
2 Next add the dry champagne Brut and wait until reduced by half. Add the double cream and reduce by half again.
3 Add the saffron and cook for a few minutes. Season and pass through a fine strainer.
For the kale:
1 Wash the kale and deep fry until crispy.
Salmon
1 In a non-stick pan, add the olive oil and add the salmon skin side down, pressing it down with a spatula. Season with salt and freshly ground black pepper.
2 Fry for 3 – 5 minutes until the skin is golden. Remove the salmon from the pan and place on non-stick baking tray, skin side up, and bake for 8 min at 180c.
3 To plate, add the hot sweet potato puree, pour the champagne sauce around the puree, top with salmon and then the crispy kale.
Recipe courtesy of Ioannis Grammenos, Meatologist and Executive Chef at Heliot Steak House
